" A blend of 60% Grenache, 25% Syrah and 15% other varieties, the 2015 Chateauneuf du Pape la Bernardine is made in an approachable, charming style. Sandalwood and dried spices mark the nose, while the medium to full-bodied palate features supple tannins and plenty of ripe black cherry fruit. Drink it over the next 5-8 years."
Vinous - (90-92)/100
"Brilliant ruby. Aromas of ripe red berries, spicecake and candied flowers, lent vivacity by a zesty mineral element. Sweet, palate-staining raspberry and lavender flavors deepen and become spicier with air. Suave, seamless and pliant, finishing with nervy cut and even tannins that are slowly absorbed by the juicy fruit."
Jancis Robinson - 16/20
"Tasted blind. Dark crimson. Fresh start and ripe, rather forward fruit. Angular underripe tannins on the end. Slightly hollow so not top rank but it doesn’t have any terrible fault. "
In the Rhone Valley, or through the most beautiful regions of France and the world, the Maison M. CHAPOUTIER lets the terroir express itself.
complex and subtle, blackcurrant and plum followed by roasted coffee and cinnamon, cherry, morello cherry.
opening into spicy (liquorice) and fruity aromas.
Sommelier's advice: Tuna fish carpaccio. All meats : marinated or in sauces Large game All cheeses
The blending of grape varieties is a characteristic of the Châteauneuf-du-Pape appellation. In ”La Bernardine” red, Grenache is the main grape used in the blend, with a smaller proportion of Syrah and Mourvèdre. The Grenache is a grape variety that brings a natural sweetness to the blend, which gives the wine elegance, silky tannins and great finesse.
The grapes are carefully selected during the harvesting. Compulsory to obtain the Appellation, this sorting allows to have the best bunches of grapes.
Quaternary terrace, with a surface of shingles coming from the former bed of the Rhône.
The Châteauneuf-du-Pape appellation produces wines that are blends of different grape varieties, therefore, vinification depends on the component grapes and their varietals. Traditional vinification is carried out in closed concrete tanks. The vatting period usually lasts for around 3 weeks, at high temperature to ensure the maximum extraction of colour and tannins.
Ageing takes place in concrete tanks for 15 months to ensure good oxygenation of the wine, which preserves its freshness and aromas.